Control oil temperature
Too cold oil makes the shell greasy, too hot oil tans it before safe cooking. A kitchen thermometer gives reliable control.
Japanese Recipe
Karaage
The irregular shell of potato starch is particularly crisp by two-stage frying. A short marinating period seasons the meat without adding too much liquid.
Total time
1 hr 10 min
Calories
570 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Crispy Japanese chicken with ginger
Karaage is a Japanese frying technique in which spiced pieces are wrapped only thinly with starch or flour. Chicken legs are ideal for this because they remain juicy even in high heat. After the first frying, the meat rests briefly; a hot second passage dries the surface and makes the crust audible.
Lunch
Dinner
Meat
Japanese Recipes
Recipe
Karaage
Japanese caraage is made from juicy chicken leg meat, marinated briefly with soy sauce, sake, ginger and garlic and fried in potato starch.
Ingredients
4 servings
Method
-
1
Cut chicken evenly
Cut very thick areas flat and divide the meat into approximately the same size pieces. Thus, all pieces reach a safe cooking level at the same time.
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2
Short marinating
Mix soy sauce, sake, ginger and garlic, mix thoroughly with the chicken and marinate covered in the refrigerator for 30 minutes.
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3
Irregularly press starch
Drain chicken and turn each piece into potato starch. Press the starch only loosely; small wrinkles give a particularly crispy surface.
-
4
First deep frying procedure
Heat oil in a high pot to 165 °C. Fry chicken in small portions for 3 to 4 minutes without overfilling the pot.
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5
Leave meat to rest
Allow pieces to rest on a grid for at least 3 minutes. During this time, the heat is distributed further into the core.
-
6
Hot Refrigerating
Bring oil to 190 °C and refrigerate the chicken in proportion 45 to 60 seconds golden brown. Check a core temperature of at least 75 °C.
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7
Serve with cabbage and lemon
Degrease caraage on a grid and immediately serve with finely sliced pickle, lemon clefts and optional mayonnaise.
Kitchen know-how
Tips for Karaage
Do not overfill the pot
Many cold pieces abruptly lower the oil temperature. Small portions cook more evenly and become much crisper.
Variations
How to adapt this recipe
Cut breast meat into even pieces and shorten the first frying process. Core temperature remains the reliable criterion.
Mix half a teaspoon of Shichimi Togarashi into the potato starch. The citrus and chilli notes fit well with the spicy marinade.
Nutrition per serving
570kcal
31.0 gCarbohydrates
39.0 gProtein
31.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Karaage
Caraage is seasoned before frying and only thinly coated with starch or flour. A classic breading road with egg and crumbs is not necessary.
Potato starch forms a light, brittle crust with irregular crispy spots. Corn starch is a possible, slightly finer alternative.
A passage works, but the short break and the hot post-fritting significantly improve crunchiness and even cooking.
Allow to cool completely, filter through a fine sieve and dispose of in a closed container according to local requirements. Never pour into the drain.
Yes. Heat at 200 °C on a grill grate for about 8 to 10 minutes. The microwave, on the other hand, makes the starch cover soft.
Keep cooking